Recipe Background
BBQ Bean Tacos with smoky and savory flair are perfect for quick weeknight gatherings.
There's a particular sort of magic in the air when you can't tell if your heart is pounding from nerves or excitement. My first lunch with a mentor who would shape my culinary journey was one of those moments. Nestled in a cozy corner of a bustling café, she taught me to appreciate the deep, smoky essence of smoked paprika. That day, I was introduced to the art of blending spices with an assured but gentle hand, and I vowed to carry that wisdom into all my future creations.
Inspired by her lessons, I turned to the humble pinto bean, a staple I always keep stocked in my pantry. Late one evening, experimenting with cumin, garlic, and a generous dose of my newfound love, smoked paprika, I concocted these BBQ bean tacos. A splash of barbecue sauce and a simmer in vegetable stock created a rich, tantalizing aroma that filled my kitchen, reminding me of that first lunch, where each ingredient had been a storyteller in its own right.
The tacos themselves are perfect for weeknight gatherings, toasting up crisp in the oven with oozy sharp cheddar. I like to toast the tortillas gently at first, letting their warmth envelop the seasoned bean mixture before returning them for their final, melty moment in the oven. A sprinkle of fresh cilantro and a squeeze of lime at the end add a bright contrast that ties all the flavors together, a tribute to that inspiring lunch filled with mentorship and promise.
Ingredients
For the BBQ beans and the tacos:
- 1 cup dried pinto beans
- 4 cups water plus more, to taste
- 1 tablespoon extra-virgin olive oil
- 1/2 red onion chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- dried parsley optional, to taste
- red pepper flakes optional, to taste
- 1 1/2 cups barbecue sauce
- 1/4 cup vegetable stock
- 8 flour tortillas soft taco-sized
- 2 cups sharp cheddar shredded
Optional, for serving:
- sour cream to taste
- fresh cilantro to taste, chopped
- lime wedges to taste
Directions
- In a large bowl, add the beans and sort through them to remove any debris.
- Using the extra water, cover the beans and remove any beans that float to the top.
- Soak the beans for at least 8 hours and up to overnight.
- Rinse and drain the beans.
- In a pot or a deep skillet over medium-high heat, add the olive oil.
- Add the onions and the garlic to the hot oil and cook, while stirring, until fragrant, about 1-2 minutes.
- Add 4 cups of the remaining water, the beans, the cumin, the sea salt, the black pepper, the garlic powder, the dried oregano, the smoked paprika, the dried parsley, and the red pepper flakes and stir to combine.
- Reduce the heat to medium-low and allow the bean mixture to simmer until the beans are tender, about 1 hour-1 hour 15 minutes.
- Transfer the bean mixture from the heat and drain any of the remaining liquid.
- Return the bean mixture to the pot and place them over medium-high heat.
- Add the barbecue sauce and the stock to the bean mixture and stir to combine.
- Reduce the heat to a simmer and let the bean mixture simmer until the flavors meld together and it begins to thicken, about 10-15 minutes.
- Preheat the oven to 400 degrees F.
- Place the tortillas directly on the oven rack and turn the oven off.
- Allow the tortillas to toast in the oven for 2 minutes.
- Transfer the toasted tortillas from the oven.
- Preheat the oven to 400 degrees F again.
- Line a baking sheet with parchment paper.
- Add 1-2 tablespoonfuls of the BBQ bean mixture to 1 side of each of the warm tortillas. Reserve the remaining BBQ bean mixture for another use.
- Sprinkle the bean mixture on each of the tortillas with an even amount of the cheese.
- Fold the empty side of the tortillas over the bean mixture, creating a half-moon shape. Make sure to press down slightly.
- Transfer the tacos to the prepared baking sheet, spacing them out by about 1-inch.
- Gently place a second baking sheet over the folded tacos to ensure they stay flat.
- Bake until the tortillas are crispy and the cheese has melted, about 15-20 minutes.
- Serve with the sour cream, the cilantro, and the lime wedges.
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